Root Vegetable and Meatball Soup
Small pork meatballs poached straight in the broth with potato, leek and carrot. One pot, and better on day two.
- Total
- 40 min
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
Ingredients
For 4 servings
- ground pork16 oz
- potatoes20 oz
- carrot4 piece
- celery2 piece
- leek2 piece
- chicken broth80 tbsp
- garlic4 clove
- fresh parsley12 sprig
- olive oil2 tbsp
- salt2 tsp
- black pepper1 tsp
You'll need
pot · bowl
Method
Mix pork with grated garlic, salt and pepper. Roll marble-sized balls.
8 min · prep
Soften diced leek, carrot and celery in oil, 6 minutes, without browning.
7 min · saute
Add broth and cubed potato. Simmer 12 minutes until nearly tender.
13 min · simmer
Drop meatballs into the simmering broth. Poach 8 minutes, do not boil.
9 min · simmer
Taste for salt — soup needs more than you think. Finish with parsley.
3 min · rest
Serving suggestion
Buttered rye or a crusty roll turns this from a starter into a dinner.
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